Ingredients (for 16 cookies)
* ½ cup unsalted butter, melted
* ⅔ cup brown sugar
* 1 egg
* 1 teaspoon vanilla
* ⅓ cup peanut butter
* 1 cup all-purpose flour
* ½ teaspoon salt
* ½ teaspoon baking soda
* 1 cup mini peanut butter cup
Preparation
* In a bowl, add the butter and brown sugar, and stir to combine.
* Add the egg and mix until fully incorporated.
* Stir in the peanut butter and vanilla.
* Add the flour, salt, and baking soda.
* Gently fold in the peanut butter cups.
* Chill dough for at least 1 hour.
* Preheat oven to 350˚F (180˚C).
* Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
* Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
* Let cookies cool. Can be stored in an airtight container up to 5 days.
* Enjoy!
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